Pastry class

Its amazing how you can transfer layers of dough and butter into hundreds of delicious savoury and sweet pastry combinations. 

Its advisable to make the pastry overnight and keep in the fridge. Essentially you are laminating the fat inside the dough and folding either double (book fold) or single to ensure you multiply the layers. The higher fat content of your butter the better, to ensure the layers of puff rise and give you that flaky, crispy pastry. Croissants are basically sweet, yeasted bread rolls with laminations of butter inside to give you a crunchy flaky coating which is soft and light inside.

Croissant recipe

Croissant flour / strong white flour 250g

Sugar 20g

Salt 5g

Yeast (fresh) 10g

Water 125g

Mix above and keep in fridge overnight. When laminating the next day, 400g dough to 150g butter. We gave this 3 single turns every 20 mins and then rested for 1hr.

Puff pastry recipe:

Croissant flour / strong white flour 250g

Salt 5g

Water 125g

Mix above keep in fridge overnight. When laminating the next day use 200g butter. We gave this 3 book turns every 20 mins and then rested for 1hr.

Here are some piccies from this week's pastry class. 

Across the courtyard, the butchery students have been making chorizo, bacon, pate terrine, biltong and pies - let the trading commence !

Pain aux raisin

Matt's apple & custard lattice

Pin wheels with pear & stilton and danish twists with
apple, custard & cinnamon sugar

Palmiers

Croissants and Pain au chocolat with
handmade chocolate batons

Danish with apricot and toasted almonds

Sausage rolls in puff pastry